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The Best Tuna-Less Salad

  By Sarah Eastin  ,

November 18, 2015

This delicious “tuna” contains no fish, egg or dairy, but is made with chickpeas, red onion, celery, pickles and nori seaweed (for that “from the sea” taste). This completely vegan mixture may not be full of fish, but it sure is full of flavor!

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Step 1: Making the “Tuna” Salad

3 cups cooked chickpeas (28 oz. can)

2 to 3 T red onion (or to taste)

2 to 3 celery stalks (approximately ½ cup)

2 to 3 chopped pickles (approximately ¼ cup)

2 T nori seaweed flakes

1 teaspoon sea salt (or to taste)

½ teaspoon freshly ground black pepper

½ cup vegan mayonnaise

Step 2: Serving the “Tuna” Salad

Bibb, butter or head lettuce

Tomatoes (optional)

Bread for sandwiches or cracker (optional)


For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.

Next, finely dice the onion, celery and pickle and add then to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.

NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice “from the sea” flavor and look to the mixture.

Lastly, add the vegan mayonnaise. Mix to combine and taste for seasoning

To serve the “tuna” salad, place into a lettuce leaf with sliced tomatoes, if desired. Alternatively, toast some bread and make into sandwiches or serve with crackers. Enjoy!

This recipe courtesy of the Rouxbe Online Cooking School and was shared by Sarah



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